苹果酒酿造方案（Cider brewing scheme）.docVIP

苹果酒酿造方案（Cider brewing scheme） Apple wine brewing method Cider is a kind of fruit wine made from Apple as the main raw material. It is broken, pressed and fermented at low temperature. It is low degree wine, rich in nutrition, moderate drinking can be relaxing, and promote health. Apple wine is a kind of low alcoholic beverage, combines the advantages of beer and juice, taste mellow, rich nutrition. It is made of superior apple as raw material and brewed by low temperature fermentation and natural aging process. It contains the double nutrients produced by apple and biological fermentation, the amino acids required by the human body, and the fruit acids of cider. It can help the body metabolize and maintain balance. Apple also contains calcium, magnesium and many other minerals and trace elements, can maintain the acid-base balance of human body. The technological process of cider Raw material selection washing cleaning crushing crushing pouring juice pouring into cylinder and fermenting determination determination preparation preparation storage storage bottling Cider making (I) pretreatment 1, the choice of raw materials and processing apples: The brittleness of Apple high maturity, no pests, mildew, green, and clean drinking water and drain. 2, crushing, squeezing juice The apple is broken first, then squeezed out with a press, and can be replaced by wood or cloth bags and gauze. The juice yield is usually 56~60 3, to clarify the separation: just juice is very turbid, you need to add 100mg/LSO2 and 100mg/L VC are fully mixed evenly and adding pectinase, standing for 24 ~ 48h, were isolated before fermentation to produce the phenomenon. Because the sediment produced is more and the structure is loose, the siphon method should be adopted to extract the juice. 4. Adjust sugar content and acidity: The higher the sugar content of fruit, the general sugar content of 10~19, before fermentation to the juice sugar and acidity adjustment. If the sugar content is not enough,